Bird flu is an infectious disease caused by the avian influenza A virus. It is known to primarily affect birds and dairy cows. The current bird flu outbreak began in February 2024 and continues to severely impact the U. S. poultry and dairy cattle industries (Centers for Disease Control and Prevention (CDC), 2025a). Occasionally, the avian influenza A virus can spread to humans, leading to serious-to-fatal illness (CDC, 2025b). Clinical signs and symptoms of bird flu in humans, including fever, cough, and sore throat, are similar to those caused by other respiratory virus infections, but bird flu can lead to severe pneumonia and even death. Some bird flu strains, including the current H5N1, are of particular concern as they are associated with more severe respiratory illness (CDC, 2024).
While avian influenza is a zoonotic (capable of animal-to-human spread) disease, the Centers for Disease Control and Prevention (CDC) considers the current risk of H5N1 to the public to be low, with the total number of human cases reaching 70 nationwide (CDC, 2024). To date, one person has died from contracting the bird flu virus; however, no known cases are documented of human-to-human spread. Certain groups of people are at high risk due to their occupational exposure to infected birds (CDC, 2024).
High-risk groups include farmers, poultry workers, backyard flock owners, veterinarians, wildlife facility staff, public health responders handling infected animals, and hunters and bird watchers with recreational exposure to wild birds. Because dairy cows are also susceptible to the bird flu virus, they pose an additional risk to farmworkers. Infected cows have a reduced appetite, and the amount and quality of their milk is reduced (CDC, 2025c).
Bird Flu and Food Safety
Bird flu is currently not a food safety concern (Center for Outbreak Response Innovation, 2025). Bird flu spreads through inhaling droplets containing the virus. Handling contaminated poultry and eggs and then touching your mouth, nose, or eyes can also lead to transmission. Poultry and dairy farmers are at high risk because they handle contaminated birds, dairy cows, or eggs and can inhale droplets and dust particles that carry the virus. No one has been infected by consuming contaminated eggs, poultry, or milk in the United States (CDC, 2025b). Contaminated birds are removed from the food chain, so the risk of transmission to consumers is very low (CDC, 2024). Researchers keep studying the disease in animals because the viruses can continue to evolve in dairy cattle or poultry and may acquire new ways of transmission to humans.
However, milk, poultry, and eggs can often be contaminated with bacteria and viruses that cause illness in people. Proper handling and cooking are essential to ensure safety. Cook poultry to an internal temperature of 165 degrees Fahrenheit to kill harmful bacteria and viruses, including avian influenza (CDC, 2024) . It is also important to separate raw poultry from other foods to avoid cross-contamination. Keep eggs refrigerated, cook whole eggs until yolks are firm, and cook foods containing eggs thoroughly (U.S. Food and Drug Administration, 2023). Unpasteurized milk should not be consumed. Pasteurized products should be chosen, as pasteurization kills dangerous pathogens.
Eggs, Poultry, and Milk Nutrition Facts
Eggs, poultry (including chicken and turkey), and milk remain nutrient-rich additions to any diet. Eggs are rich in many nutrients, including selenium, many B vitamins (especially vitamin B-12), vitamin A, vitamin D, and iodine. Chicken breast is a good source of choline, a nutrient involved in metabolism and brain function (U.S. Department of Agriculture, 2025). A single large egg contains approximately 6 grams of protein, making it a good source of high-quality protein for people who do not eat meat. One serving (4 ounces) of chicken breast provides 31 grams of protein—more than half the daily recommended allowance of protein. In the past, many people have avoided eggs due to concerns for heart health, as eggs are high in dietary cholesterol. However, most studies do not show that eggs increase the risk of heart disease (Lichtenstein, et al., 2021). Similarly, choosing unprocessed and skinless poultry options is a heart-healthy choice. When prepared safely, eggs and poultry are tasty ways to boost the nutrition of any meal (Carson, et al., 2019).
Milk is a nutrient-rich beverage that provides a variety of essential vitamins and minerals. Its nutritional content can vary depending on its type, such as whole, low-fat, or skim. Milk is rich in calcium and may be fortified with vitamin D, and both are essential for good bone health. Like eggs, milk is a good source of protein, providing 8 grams of protein per cup. The protein in milk is high-quality and provides all essential amino acids needed for muscle growth and repair (U.S. Department of Agriculture, 2025).
References
Carson, J. A. S., Lichtenstein, A. H., Anderson, C. A. M., Appel, L. J., Kris-Etherton, P. M., Meyer, K. A., Petersen, K., Polonsky, T., & Van Horn, L. (2019). Dietary cholesterol and cardiovascular risk: A science advisory from the American Heart Association. Circulation, 141(3), e39e53.
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Centers for Disease Control and Prevention. (2025a). CDC A(H5N1) bird flu response update March 19, 2025.
cdc.gov/bird-flu/spotlights/h5n1-response-03192025.html
Centers for Disease Control and Prevention. (2025b). H5 bird flu: Current situation.
cdc.gov/bird-flu/situation-summary/index.html
Centers for Disease Control and Prevention. (2025c). H5 bird flu: Current situation in mammals.
cdc.gov/bird-flu/situation-summary/mammals.html
Center for Outbreak Response Innovation. (2025). Risk Assessment HPAI A(H5) Scenario-Based Human Health Risk Assessment (pdf)
publichealth.jhu.edu/sites/default/files/2025-03/CORI_RA-Narrative_HPAI_3.13.25_1.pdf
Centers for Disease Control and Prevention. (2024). Food safety and bird flu.
cdc.gov/bird-flu/prevention/food-safety.html
Lichtenstein, A. H., Appel, L. J., Vadiveloo, M., Hu, F. B., Kris-Etherton, P. M., Rebholz, C. M., Sacks, F. M., Thorndike, A. N., Van Horn, L., & Wylie-Rosett, J. (2021). 2021 dietary guidance to improve cardiovascular health: A scientific statement from the American Heart Association. Circulation, 144(23), e472–e487.
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U.S. Department of Agriculture. (2025). FoodData Central.
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U.S. Food and Drug Administration. (2023). Egg Products and Food Safety.
fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety